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Muffaletta Sandwiches Recipe
|Roasted red peppers||12 3⁄5 Ounce, cut into strips 1 inch wide|
|Chopped green chilies/To taste||2 Tablespoon, chopped|
|Pitted green olives||1⁄4 Cup (4 tbs), drained, chopped fine (Medium Size)|
|Celery stalks||3 Large, sliced thin|
|Garlic||2 Clove (10 gm), minced|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Red wine vinegar/Cider vinegar||1 Tablespoon|
|French bread loaf||1|
|Cooked turkey breast||1⁄4 Pound, sliced thin|
|Swiss cheese||2 Ounce, sliced thin|
Serving size: Complete recipe
Calories 1382 Calories from Fat 286
% Daily Value*
Total Fat 31 g48.1%
Saturated Fat 13.3 g66.3%
Trans Fat 0 g
Cholesterol 52.2 mg
Sodium 2687.1 mg112%
Total Carbohydrates 197 g65.6%
Dietary Fiber 15.5 g62.1%
Sugars 17.8 g
Protein 78 g155.2%
Vitamin A 331.2% Vitamin C 491.4%
Calcium 69.6% Iron 71.7%
*Based on a 2000 Calorie diet
Mix well, cover, and refrigerate for 1 hour.
Halve the bread lengthwise, scooping out and discarding the soft center.
Arrange the turkey and cheese slices on the bottom half of the bread, top with the marinated pepper olive mixture, and cover with the top half of the bread.
Cut the loaf into 4 pieces of equal size, wrap in plastic wrap or aluminum foil, and refrigerate until ready to pack in an insulated container.